Orange Pound Cake Recipe

Introduction

This Orange Pound Cake is a delightful twist on the classic pound cake, bursting with fresh citrus flavor and a tender crumb. The addition of Greek yogurt keeps it moist, while the orange glaze adds a perfect finishing touch. It’s an easy, comforting dessert that’s sure to brighten any occasion.

Ingredients

• 1 cup salted butter (room temperature)
• 2 cups granulated sugar
• 4 large eggs (room temperature)
• 1 medium orange (zest and juice)
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup plain Greek yogurt (2% or 5% milkfat)
• 1 cup powdered sugar
• 2-3 tablespoons orange juice

Instructions

1. Step 1: Preheat the oven to 325ºF. Grease and flour a 12-cup bundt cake pan to ensure the cake releases easily after baking.
2. Step 2: In the bowl of a stand mixer, cream together the butter and sugar for about 5 minutes, scraping the sides as needed, until light and fluffy.
3. Step 3: Add the eggs one at a time, mixing well after each addition to fully incorporate them.
4. Step 4: Stir in the orange zest, orange juice, and vanilla extract until evenly combined.
5. Step 5: Add half of the flour and baking powder to the batter. Mix gently just until combined to avoid overworking the batter.
6. Step 6: Mix in the Greek yogurt, then add the remaining flour and mix again just until combined.
7. Step 7: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for about 1 hour or until a tester inserted in the center reads nearly 210ºF.
8. Step 8: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
9. Step 9: In a small bowl, whisk powdered sugar with orange juice, adding the juice gradually until you reach a drizzling consistency. Drizzle this glaze evenly over the cooled cake.

Tips & Variations

• For extra orange flavor, consider adding a teaspoon of orange extract to the batter along with the zest and juice.
• If you don’t have Greek yogurt, sour cream is a great substitute that also keeps the cake moist.
• Make sure all your ingredients are at room temperature to achieve the best texture and rise.
• Use a bundt pan with non-stick coating or springform pan if you don’t have a bundt; just adjust baking time accordingly.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. To keep it longer, wrap tightly and refrigerate for up to one week. Reheat slices in the microwave for 15-20 seconds to enjoy a warm piece. The glaze may soften when refrigerated but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly squeezed orange juice instead of bottled juice for the glaze?

Absolutely. Freshly squeezed orange juice adds a brighter, more vibrant flavor to the glaze. Just be sure to strain out any pulp for a smooth drizzle.

What if I don’t have a bundt pan?

You can use a loaf pan or a round cake pan instead. Baking time may vary slightly, so check for doneness with a toothpick or thermometer around 50-60 minutes.

Orange Pound Cake Recipe

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★★★★★

4.7 from 83 reviews

• Author: Harry
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x

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Description

This Orange Pound Cake is a moist, flavorful dessert featuring the bright zest and juice of fresh oranges combined with a rich butter base. It’s baked to a golden perfection in a bundt pan and finished with a sweet orange glaze, making it a perfect treat for any occasion.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup salted butter (room temperature)
• 2 cups granulated sugar
• 4 large eggs (room temperature)
• 1 medium orange (zest and juice)
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup plain Greek yogurt (2% or 5% milkfat)

Glaze Ingredients

• 1 cup powdered sugar
• 2–3 tablespoons orange juice

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Instructions

1. Preheat and prepare pan: Preheat the oven to 325ºF and grease and flour a 12-cup bundt cake pan to ensure easy release of the cake after baking.
2. Cream butter and sugar: In the bowl of a stand mixer, cream the butter and granulated sugar together for 5 minutes until light and fluffy, scraping down the sides of the bowl as needed.
3. Add eggs and flavorings: Add eggs one at a time, mixing well after each addition. Then mix in the orange zest, orange juice, and vanilla extract to infuse citrus flavor throughout the batter.
4. Add dry ingredients partially: Add half of the all-purpose flour along with the baking powder to the wet ingredients and mix just until combined, being careful not to overmix.
5. Incorporate yogurt and remaining flour: Mix in the plain Greek yogurt followed by the remaining flour, again mixing only until just combined to keep the cake tender.
6. Bake the cake: Pour the batter into the prepared bundt pan and smooth out the top evenly. Bake for around 1 hour or until a thermometer inserted into the center registers nearly 210ºF. Let the cake cool in the pan for 10 minutes.
7. Cool and glaze: Turn the cake out onto a wire rack to cool completely. In a small bowl, whisk together powdered sugar and orange juice one tablespoon at a time until reaching a drizzle consistency. Drizzle this glaze over the cooled cake.

Notes

• Room temperature ingredients ensure better batter consistency and improved texture.
• Do not overmix once flour is added to prevent a dense pound cake.
• Use a kitchen thermometer to check doneness for perfect texture.
• Allow the cake to cool before glazing to prevent the glaze from melting off.
• Orange zest adds intense citrus oils, enhancing flavor more than juice alone.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: orange pound cake, bundt cake, citrus cake, orange zest, orange glaze, moist cake, homemade pound cake